Preheat oven to 220°C (425°F). If using fresh cauliflower, cut into florets and pulse in a food processor until it resembles rice (about 30 seconds). If using pre-riced frozen cauliflower, thaw completely and squeeze out excess moisture as described below.

Cook the riced cauliflower: transfer 4 cups riced cauliflower to a microwave-safe bowl and microwave on high for 4–5 minutes until softened. Alternatively, sauté in a skillet over medium heat for 4–6 minutes stirring until softened and slightly translucent.

Cool and drain thoroughly: let cooked cauliflower cool 2–3 minutes until cool enough to handle. Place cauliflower in a clean kitchen towel or several layers of cheesecloth and squeeze firmly over the sink to remove as much moisture as possible (you should extract several tablespoons; the drier the better).

Combine crust ingredients: transfer drained cauliflower to a large bowl. Add 2 large eggs, 1 cup shredded mozzarella, 1 tablespoon grated Parmesan, 2 tablespoons almond flour, 1 teaspoon minced garlic, 1 teaspoon Italian seasoning, 3 teaspoons salt, and 1/2 teaspoon black pepper. Mix until a uniform dough forms. Use your hands to press and knead briefly if needed.

Shape the crust: line a rimmed baking sheet or pizza stone with parchment paper and lightly oil the parchment. Transfer the cauliflower mixture to the paper and, using wet hands or a spatula, press into a 10–12 inch round about 1/4–1/2 inch thick. Build a slightly thicker edge for a crust rim if desired.

Bake the crust: brush the top lightly with 1 tablespoon olive oil. Bake in the preheated oven for 12–15 minutes until the edges are golden and the center is set. If needed, rotate the pan halfway for even browning.

Optional crisping: for a firmer crust, let the baked crust cool 5 minutes then broil on high for 2–3 minutes until edges brown more — watch carefully to avoid burning.

Toppings & Finish

Lower oven temperature: reduce oven to 200°C (400°F) after initial crust bake, or keep at 425°F if you prefer faster finishing — adjust remaining bake time accordingly.

Assemble pizza: remove crust from oven. Spread 3/4 cup tomato or pizza sauce evenly over the crust, leaving the rim exposed. Sprinkle 1 cup shredded mozzarella over the sauce. Arrange 1/2 cup sliced tomatoes on top.

Bake assembled pizza: return pizza to oven and bake for 6–10 minutes, until cheese is melted and bubbly and toppings are warmed. If you broiled the crust earlier, check after 4–5 minutes to avoid overbrowning.

Finish and serve: remove pizza from oven. Scatter fresh basil leaves over the hot pizza. Drizzle 1 teaspoon olive oil, sprinkle 1/4 teaspoon red pepper flakes, and season with salt and freshly ground black pepper to taste. Let rest 2–3 minutes, slice, and serve warm.